Friday, November 17, 2006

The start of the Thanksgiving feast planning

In researching for this year's Thanksgiving feast, I thought I'd mix up two of my favorite winter desserts and look for a recipe that incorporates the flavors from pumpkin pie with the ease and rich, sweetness of bread pudding (with an awesome sauce of course). So off I go to plug into Google -- "Pumpkin Bread Pudding".

Guess what? I'm not the first one to think of this. There were many results. The below recipe was the first one in the search results and it looks mighty tasty and I think I might have to try it. If you want to try it I recommend checking out the site as there are many comments left by people who have made it and they include their findings and how they adjusted the recipe. If this makes the cut, I'll let you know how it turns out. Oh, and if I make it, I'm so not using the golden raisins.... I'll either completely omit them or substitute dried cranberries or tart cherries. Mmmmm


PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE

Bread pudding
2 cups half and half
1 15-ounce can pure pumpkin
1 cup (packed) plus 2 tablespoons dark brown sugar
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
10 cups 1/2-inch cubes egg bread (about 10-ounces)
1/2 cup golden raisins

Caramel sauce
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream

Powdered sugar and whipped cream for garnish

For bread pudding: Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.

Meanwhile, prepare caramel sauce: Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.

Sift powdered sugar over bread pudding. Serve warm with caramel sauce and slightly sweetened whipped cream

Makes 6 servings. (many reviews said it makes up to 12 servings)
Bon App├ętit
R.S.V.P.
November 2000
Wildfire, Oak Brook, IL

6 comments:

J said...

Wow...that looks rich. Hope it's YUMMY! :)

py Korry said...

Me want! (But hold the dried fruit).

I was listening to Fresh Air on NPR, and they had this dish featured:

http://www.masterstech-home.com/The_Kitchen/Recipes/Reminiscent_Recipes/OldSweetPotatoPudding.html

Hmm....

beenzzz said...

That does sound good. I'm like Py, hold the dried fruit. The rest sounds awesome though!

Star Shine said...

Yumminess!

Gina said...

What is with this time of year and dried fruit? Yeah, I know back in the olden days all they had was dried, but let's move ourselves into the 21st Century!

ML said...

Thank goodness you're holding those golden raisins!!!! That bread pudding looks completely delicious! I think I'll make this for my husbee!